I have a couple of daughter’s who would kill for this soup – it is THAT good. My mom got this recipe many years ago from a family friend (thank you Kenalee!) and well, you know when you find a recipe that works, you keep it forever.
This isn’t your thin and boring broccoli cheese soup. In fact, this is a meal in itself – thick with multiple vegetables and yummy cheese. It’s the addition of corn that changes the game for me. Of course, I feel that way about a lot of recipes as you will see looking at my other posts.
Cheesy Broccoli and Ham Soup
Ingredients
- 1 C butter
- 1 C flour
- 2 quarts milk
- 8-10 oz of Velveeta cheese, cut into cubes (or a bit more if you like your extra cheesy)
- 1 C onion, chopped and cooked
- 3 C carrots, chopped and cooked
- 3 C potatoes, chopped and cooked
- 2 C corn (frozen or canned)
- 2 C broccoli, chopped, cooked and drained
- 1 C ham, diced
- 1/2 tsp salt
- 1/4 tsp allspice
- pinch of white pepper (regular will work too)
Instructions
Using a soup pot, melt the butter and flour over medium heat for 2 minutes. Slowly whisk in the milk and cook, stirring often, until thickened.
Add the cheese and continue to stir often until melted. Be careful not to burn the bottom so watch your heat. You may have to turn it lower and take more time melting the cheese. Believe me, patience is better than burning the bottom of your pot!
Add the cooked onions, potatoes, broccoli, and carrots to the cheese sauce.
Add the ham and corn. Season with salt, white pepper, and allspice to taste.
Notes
I will usually parboil the onions, carrots and potatoes together for 15-20 minutes in a small pot of water while preparing the other ingredients.
